Hello there! I’m Alex – a new addition to the ScienceFare website - and have been tasked with attending to the Tidbits.
Things have been quiet on the Tidbits front for a short while but to make up for it, I come bearing links which have been scientifically designed to knock your socks off.
- The guys over at Toronto Food Lab have been busy, with a novel use of meringue to create Melting ‘Snow’ and an eggless custard made with lambda & iota carrageenan.
- Molecular Recipes has brought us wonderful isomalt encapsulated olive oil and a fantastic way of serving a drink: inside ice.
- NoRecipes has two particularly awesome pieces this month from Sous Vide Saturday. Fruit compressed to make it seem more flavourful and Duck Confit, which makes full use of the vacuum sealed cooking of Sous Vide.
- Beef Products Inc sues ABC for $1.2 billion over the “Pink Slime mis-information campaign.”
- McDonalds commits to making nutritional changes and increasing customer awareness.
Featured: MDRN KTCHN
What with the release of Modernist Cuisine at Home, Scott from Modernist Cuisine has been presenting a new cooking show for CHOW.com to walk us through some of the innovative concepts from the MC lab.
- Getting cheese to become optimally soft and stretchy through the use of sodium citrate is incredibly ingenius.
- A particularly novel way to create ultra-smooth mashed potatoes.
- Carbonating fruit adds a new, versatile use to a whipping siphon.
These interesting videos and more can be found on the MDRN KTCHN Youtube channel.
- Researchers have begun to identify genetic variation linked to perception of coriander. Using data taken voluntarily from customers of 23andMe, the study into the specific genotype variants linked to coriander preference are starting to bear interesting results. This continues on from a paper published earlier this year in Flavour Journal which analysed coriander preference between various ethnocultural groups.
- A Harvard microbiologist has become the go-to expert for chefs interested in finding out more about what’s happening in their food at a microbial level.
- I talk about the science behind non-stick cooking, one of the theories of smell and have begun to convert a blender into a centrifuge.
- Harold McGee discusses the research revelation earlier this year that proved that sugar doesn’t melt the way we thought it did and what that means for the caramelisation process.
- An insight into the different ways in which science measures food.
- Ever wondered what different fruits and vegetables look like when under MRI? Awesome doesn’t even begin to cover it.